I hope that when I’ve long left this earth, I will be remembered for my purees, mashes, or quite simply put, schmootz’s. I love to experiment with different ingredients and never tire of creating new combinations. The dip on the left has its origins in one of my favorite cookbooks from the fabulous Greek restaurant in New York City, Periyali. It is simply made from grated cooked beets and yogurt. I used sheep’s milk yogurt for this recipe but you can use any plain yogurt. Sometimes, I make a trio of these dips, yellow and red beets respectively, and then a cucumber raita for the third. It looks beautiful.
1/2 Lb Red Beet , cooked and cooled fully (yellow is lovely too) – you can take a short cut and use drained canned beets
1 small Red Onion, green onions can also be used
1 small clove of garlic, minced fine – optional
1/2 Cup plain yogurt, cow, sheep or goat
Salt and Pepper to taste
Squeeze of lemon juice.
Grate the beets on the large end of a box grater. Stir in the red onion and add the yogurt. Season with lemon, salt and pepper. Serve with crostini or sliced cucmbers.
The photo on the right features 2 mashies, one from yellow split peas and the other from lima beans. I was first introuced to the lima bean mash at the wonderful Market Hall in Oakland on College Ave. There they call it lima bean skordalia. It is really wonderful.
This makes a beautiful light green spread. It can be used on grilled chicken, as well as served with crostini. Use it on sandwiches instead of mayonnaise.